Santa Fe Snakebite Chili
Baby it’s cold outside! Warm up during these frosty winter nights with this sweet and smokey take on classic chili. And remember to watch out for that spicy snakebite!
Santa Fe Snakebite Chili featuring The Rattlesnake
makes approximately 8 – 10 servings
What You’ll Need:
- 3 Poblano peppers, blackened, peeled, seeded, and chopped
- 1/2 c olive oil, divided
- 3 to 4 large cloves of garlic, minced
- 1 large Vidalia onion, chopped
- 1 green pepper, chopped
- 1 Jalapeño pepper, seeded and minced
- 4 stalks celery, chopped
- 1 lb tomatillos, peeled and chopped
- 2 lbs boneless, skinless chicken thighs, cubed
- 1 lb lean pork, cubed
- 1 package mango smoked chicken sausages, chopped, we used Aidells sausage
- 4 t mesquite seasoning, we used McCormick Grill Mates Mesquite Seasoning Blend
- 1 c Mexican beer
- 1 14.5 oz can of fire roasted diced tomatoes
- 4 oz The Rattlesnake, shredded
- fresh cilantro, chopped
- sour cream
- tortilla chips
- Roast, peel, seed, and chop the poblano peppers and set them aside.
- Heat 1/4 cup of olive oil in a large stock pot over medium-high heat. Add the garlic, onion, green pepper, jalapeño pepper, and celery. Sauté approximately 10 minutes until the vegetables are softened but not browned, stirring frequently.
- Add the chopped tomatillos to the vegetable mixture and continue cooking for an additional 10 minutes until the tomatillos begin to soften and begin to release their juices. Spoon the vegetables into a bowl and set aside.
- Add the remaining 1/4 cup of olive oil to the stock pot. Return heat to medium-high. Add the cubed chicken, pork, sausages, and mesquite spices to the pot and sauté for approximately 10 minutes or until the meat is browned, stirring frequently.
- Add the beer to the meat mixture and continue cooking for an additional 5 minutes.
- Add the sautéed vegetables, the chopped poblanos, and the fire roasted tomatoes to the pot. Mix all the ingredients together. Reduce heat to low and simmer for about 1 1/2 hours, stirring occasionally.
- Spoon into serving size bowls. Top with The Rattlesnake, a dollop of sour cream, and fresh cilantro. Serve with tortilla chips. Yummy!